Inspiced — Recipe Manager
Recipe Tip: Two Ways with Tomatoes & Mozzarella, Plus Bread

Recipe Tip: Two Ways with Tomatoes & Mozzarella, Plus Bread

falstaff.com
Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. Can't decide how to prepare your tomatoes? We have one filled with tuna, one with asparagus, plus toasted bread filled with Serrano ham.

    Ingredients

    Instructions

    1. Step 1

      Cut off the top of the tomatoes and use a small spoon to scoop out the tomato. Never get rid of the hollowed out flesh of the tomato, you can use it very well in sauces or soups.

    2. Step 2

      Drain the tuna and place in a bowl. Chop the capers, lovage and onions. Grate the zest of the lemon and squeeze the juice from the lemon. Add the freshly ground black pepper to the bowl with the tuna, along with some of the tonka bean zest or vanilla essence. Season with salt and dress with olive oil.

    3. Step 3

      Cut off the ends of the asparagus and peel. Then cut the asparagus into fine strips with the peeler and place in a bowl with a little salt, pepper, olive oil and the torn basil. Mix everything together and let it marinate.

    4. Step 4

      Preheat the oven to 200°C. Cover the dough with the Serrano ham and roll it up, place it on an oven tray lined with baking paper and bake at 200°C for about 20 minutes until golden brown.

    5. Step 5

      Before serving, fill the tomatoes with the two fillings. Tear the mozzarella onto the plates and drizzle with the finest olive oil.

    6. Step 6

      Italian Baguette A fresh baguette is simply a pleasure: whether plain, with herbs from Provence or, in Italian-style, with sun-dried tomatoes and olives. Baking

    7. Step 7

      Kale with Mozzarella & Tomatoes Chef Abra Berens prepares the kale with cherry tomatoes and wild rice. Creamy mozzarella rounds off the dish. Vegetables

    8. Step 8

      Asparagus, Sun-Dried Tomato & Mozzarella Chicken Breasts Falstaff blogger Constantin Fischer visited Swiss chef Joel Kraaz and together they created this dish, making you yearn for spring. Poultry

    9. Step 9

      Spinach Soup with Mozzarella and Tomato Gremolata In this dish from the cookbook PUR by Christian Henze, vegetables are the star. Soup

    10. Step 10

      Roasted Cauliflower with Tomatoes Chef Abra Berens shows how to prepare the white vegetable tastefully: she serves the roasted cauliflower with green olives and sweetly caramelised cherry tomatoes. Vegetables
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